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Comment: Pages are crisp and clean. Cover edges are gently worn. Former library book, marked as purchased from a library bookstore. Library stickers on front, spine, back and inside cover. Library name stamped across top outside of pages. Some scratches, scuffs.
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Truly Madly Pizza: One Incredibly Easy Crust, Countless Inspired Combinations & Other Tidbits to Make Pizza a Nightly Affair Hardcover – April 7, 2015

4.6 out of 5 stars 37 customer reviews

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Editorial Reviews

Review

“We all know pizza is fun and delicious, but when you make it at home, it can also be quite healthy. Truly Madly Pizza inspires with dozens of dazzling, but doable, pizzas that you can feel really good about eating.” ―Ellie Krieger, nutritionist, host of the Food Network's Healthy Appetite and author of Weeknight Wonders

“As a self-proclaimed pizza lover, I'm simply swooning over Truly Madly Pizza. I love how Suzanne gives you the rundown on how to make the perfect crust and all her amazing combinations. First on my list is Broccoli Rabe with Soppressata and an Egg, and then the Sweet Potato and Sage with Pecorino. I smell a pizza party coming my way…” ―Paul Lowe, creator and editor-in-chief of Sweet Paul magazine and author of Eat and Make

About the Author

Suzanne Lenzer is a New York City–based food stylist, writer, and recipe developer. Having graduated from the Institute of Culinary Education, Lenzer is the coauthor of the New York Times bestseller Cook Like a Rock Star. She lives with her husband in Manhattan and Connecticut.
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Product Details

  • Hardcover: 240 pages
  • Publisher: Rodale Books (April 7, 2015)
  • Language: English
  • ISBN-10: 1623362180
  • ISBN-13: 978-1623362188
  • Product Dimensions: 9.2 x 0.9 x 9.3 inches
  • Shipping Weight: 2.3 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (37 customer reviews)
  • Amazon Best Sellers Rank: #46,121 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: Hardcover
Her crust recipe seemed too simple to be good, but the flavor is excellent and texture fine too. I didn't believe mixing the yeast in dry and using a food processor would be acceptable, but it works! I'm ordering another book as a gift now. And I have 2 dough batches in the freezer to try her directions on that too. I don't usually like refrigerated doughs, but this one is good. I'm not throwing away my old dough recipes, but they aren't going to be used on busy days, and as I've aged manipulating stiff pizza dough even w/ mixer assist has gotten to be a chore (don't believe that arthritis commercial where Italian lady suddenly can function in kitchen w/ an OTC pill). This recipe allows making good pizza dough when people drop by. And the toppings, they are good, but really it's the dough!
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Format: Hardcover Verified Purchase
This is a great book with innovative recipes that my family has had fun trying (only a few so far, but working through additional ones each week). I have one picky eater who has been pleasantly surprised by them (she's typically a cheese pizza eater). I like that the recipes only call for a few ingredients, and there are some base recipes for sauces/spreads that are used by more than one recipe, which can be frozen in small batches for use later on. The ingredients are often a bit more exotic than the local pizza shop fare - which adds to their appeal for me - and I haven't had any trouble sourcing them from our small local grocery store. Lastly, I have to give cudos to Suzanne Lenzer for emailing back and forth with me when I reached out to her with a question on modifying her pizza dough recipe to fit my kitchen's equipment and available ingredients. I imagine she is a very busy person, as we all are, and the fact that she took such an interest in helping me get the recipe 'just right' really touched me.
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Format: Hardcover
I enjoy cooking and am fairly good at it, but I had never tried baking a homemade pizza. Until now. Mine came out perfect! The crust had just the right amount of char and the flavors were so delicious because I pulled my pie piping hot out of the oven. Burned the roof of my mouth a little, but I just couldn't stop myself, it was that good. I'm a pizza lover, and--surprise!--my first attempt at making my own may just be the best I've ever had.

As good as the pizza is, however, there is another compelling reason to get this cookbook. I like to read cookbooks with a narrative, and the stories in this one are delicious too. You get a real sense of who Suzanne Lenzer is and she sounds like someone you'd really like to know. In fact, you'll probably wish you knew her well enough to drop by her apartment in New York on "pizza night" to share a few slices, a simple salad, some good wine, and a few stories with her and her husband Ken.

A friend gave me Truly Madly Pizza as a gift, and I'll be passing on the favor by making it a gift to other friends.
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Format: Hardcover
Pizza as light, healthy food? Pizza that is easy-to-make-at-home yet upscale and gourmet? You bet. There is a new cookbook that delivers all this in 240 gorgeous pages.

Suzanne Lenzer has been working behind the scenes for years with Mark Bittman at the New York Times and with various food magazines. "Truly Madly Pizza" is her first solo cookbook and it is terrific. As mentioned, the photography in this book is gorgeous. Suzanne not only is a professionally trained chef but also a food stylist and the images throughout the book are mouth watering and luscious. Unlike some cookbooks that present cuisine in a pretentious and lofty manner, these images illustrate down-to-earth, simple, wholesome food. Every ingredient is essential and allowed to shine just as it should in the food.

And the food is divine. Unlike some pizzas that end up more like casseroles, Lenzer has stripped the recipes down to the minimal essentials. This keeps the pizzas light, healthy and fresh. Her pizza recipes often follow a three-flavor profile such as "Pancetta with shaved brussels sprouts and teleggio", "Pears, maple-glazed pecans and pecorino" or "Summer squash with lemon zest and ricotta". By simplifying the recipes to 3-4 toppings, each ingredient is essential and offers balance. For example, in "Broccoli rabe, soppressata and an egg" we see how the bitter earthy greens balance the sweet rich egg and the salty meat.

Her dough recipe is not complicated either. Unlike some authors who dictate specific countries for flour and mandate long fermentation periods for the dough, Ms. Lenzer is more relaxed in her approach. I suspect this is intended to be non-threatening to home cooks unfamiliar with the craft of the pizzaiolo.
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Format: Hardcover
this book has been my undoing. i never needed another all consuming hobby. but now i have another. pizza. truly madly pizza. since i purchased this book several months ago i have probably made 80 pizzas. started with the flour recommended in the book and then found others. i have experimented with different cheeses, meats, olive oils, salts, and a zillion different toppings. the book is fantastic. it is a wonderful book for someone like me who would never consider himself a cook or chef or whatever. i keep going back to it time and time again. making several batches of dough and freezing them has been an eye opener. works like a charm. thanks for another hobby
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